mutton kurma

1. ¾ kg mutton
2. 1 cup hot water
3. 2” cinnamon
4. 1 tsp. Cloves
5. 1 tsp. Cardamom pods
6. Salt to taste
7. ½ cup refined vegetable oil
8. ½ kg. Onions, sliced
9. 1 cup ghee
10. 2 dsp. Garlic paste
11. 2 dsp. Ginger paste
12. 1 tsp. Coriander powder
13. ½ tsp. Turmeric powder
14. 1 tsp. Chilli powder
15. 2 tsp. Aniseed
16. ¼ kg tomatoes, chopped
17. 1 cup curd
18. A handful of coriander leaves
19. 4 green chillies, slit
20. ¼ cup cahewnuts
21. ½ cup coconut, grated
22. lime juice to taste

To serve 5

Method
1. Cut the mutton into medium-size pieces. Trim away the excess fat and wash well.
2. Cook the mutton with 1 cup hot water and ingredients 3 to 6. Cover with a deep lid containing water on top. Reduce heat and cook at a gentle simmer till the mutton is tender and the stock is reduce to one cup. Remove from heat and keep aside.
3. Heat oil in a pan and fry the sliced onions, stirring frequently. Wait till they turn a golden brown. Remove from heat and keep aside.
4. Heat the ghee in another pan. Fry the garlic and the ginger paste one after the other.
5. Grind ingredients 12 to 15 to a paste. Add this to the fried garlic ginger paste. Fry well.
6. Add the chopped tomatoes. Fry well until the oil separates. Add curd, coriander leaves, green chillies, fried onion and cooked meat with the spices an and the stock. Mix well. Cover with a lid.
7. Reduce heat and simmer for about 10 minutes till the meat pieces are blended well with the gravy.
8. Grind the cashewnuts and the grated coconut into a fine paste. Blend this paste in to the curry and mix well. Add lime juice and salt to taste. Remove from fire. Serve hot